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TANGY & HEALTHY

By Asma Aziz

Tomatoes are not just bursting with flavour, easily available and simple to cook with, but they have numerous health benefits. There are many medical studies that show how eating several servings of cooked tomatoes daily can significantly reduce the risk of many types of cancer. While consuming tomatoes that regularly may not always be possible, the recipes I am sharing are healthy, easy to prepare, and most of all, very tasty.

Seasonal Fresh Tomato Jam
Ingredients
4½ kg red tomatoes
8 cups sugar
¼ cup and 1½ tsp lemon juice, freshly squeezed
A pinch of nutmeg powder
Salt to taste

Method
Fill a large pot with water and bring to a boil. Add tomatoes and cook for 1 minute. Drain and when cool enough to handle, peel the tomatoes and discard skins.

Coarsely chop the tomatoes and transfer them to bowl along with their juices. Add sugar, lemon juice and nutmeg and mix well.

Put tomatoes in a saucepan and bring it to a boil over high heat. Add salt and reduce heat slightly, skimming any foam from the surface. Continue to cook on low heat until jam thickens, scraping bottom of the pan frequently. Decrease heat as liquid begins to reduce and stir constantly during the final 15 to 20 minutes of cooking.

To check if the jam is ready, put about a tablespoon of jam in a saucer and let it cool. Tilt the saucer, and if jam runs down very slowly then it is thickened and done. If it runs down very quickly or appears watery, continue cooking and stirring a few minutes more, and re-test until done.

Pour the jam in sterilised jars and let it cool completely. Do not put the lids on until the jars have cooled fully. Make sure the jars are completely sealed. Store in a cool place. Always refrigerate jam after opening.

Roasted Tomatoes Casserole
Ingredients
700 gms red tomatoes, very small
2 cloves garlic, sliced
2 tbsp olive oil
2 tbsp fresh coriander leaves
Salt and pepper to taste
5 large eggs
½ cup corn flour
½ cup coconut milk
30 gms mozzarella cheese, grated
5 or 6 mint leaves, torn into pieces
Chopped green chilies according to taste

Method
Heat oven to 400 degrees Fahrenheit. On a baking sheet, toss tomatoes and garlic with oil and coriander, and season with salt and pepper. Roast for about 30 minutes until caramelised, then transfer tomatoes and juices to a 9-inch round baking dish, and let cool slightly. Decrease oven temperature to 350 degrees.

In a bowl, whisk together eggs, corn flour, coconut milk, cheese, ½ teaspoon salt, mint leaves and green chilies, and pour mixture over tomatoes

Bake for about 35 to 40 minutes, until the top is golden brown and edges are puffed. Serve warm or at room temperature.

Tomato Soup
(makes 6 servings)
Ingredients
1 kg tomatoes, chopped
2 cups chicken stock
¾ cup fresh coriander leaves, chopped
1 cup onion, chopped
1 tbsp tomato paste
¼ tsp, black pepper, freshly grounded
Salt to taste
6 tbsp plain low-fat yogurt
Fresh coriander leaves for garnish

Method
Combine the first 5 ingredients in a large saucepan and bring to a boil. Reduce heat and simmer for 30 minutes.

Cool the tomato mixture and blend until smooth. Pour into a large saucepan and stir in salt and pepper.

Warm a little and ladle ¾ cup of soup into 6 bowls. Top each serving with 1 tablespoon yoghurt and a few fresh coriander leaves.

Tomato Chutney
Ingredients
1 kg tomatoes
½ kg sugar
20 solo garlic/single clove garlic
10 or 12 dry chillies, whole
2 tbsp oil
½ cup water

Method
Wash the tomatoes and cut each into four wedges.

Heat oil in a pan and fry the garlic and chillies lightly, then put aside.

In the same oil, lightly stir the tomatoes for about 2 or 3 minutes, then add water. Bring to a boil, add garlic and chillies, and cook for another 2 to 3 minutes over medium heat.

Add sugar and let it cook uncovered until it reaches the desired consistency and oil settles on top.


CHECK IT OUT

BUFT creates platform for fashion designers

BGMEA University of Fashion and Technology (BUFT) has taken an initiative to organise a fashion competition across the country aiming to hunt talent in the field of fashion designing.

The BUFT, in this regard, signed a memorandum of understanding (MoU) with Embassy of Spain and the Purple Production.

The Fashion Designing Competition 2012, 'Fashion Tale', will create a platform to showcase creativity in fashion and announce their presence before the globe.

Faculty members and officials of BUFT were also present on the occasion.

With this competition, the standard in fashion designing in Bangladesh can be pushed to the next level, expected the organisers.


Kay Kraft Wedding Collection

Fashion house Kay Kraft is decked out for the wedding season. The store's bridal collection has a range of designs created with wedding traditions and colours in mind. There are attires available for both the bride and groom and for all the wedding, pre-wedding and post-wedding programmes.

The wedding collection also contains attires for the near and dear ones of the bride and groom. There are panjabis, churidaar, sherwani, long coats and prince coats available for the men, while the women have a range of saris to choose from.

A variety of clothing materials have been used to produce the collection. Available at all Kay Kraft outlets.


Dettol Shopno Puron Offer

Dettol started a nationwide contest “Dettol Shopno Puron Offer” through which consumers from across the country sent their children's dreams to Reckitt Benckiser and every week one winner was selected on the basis of their child's dreams and received Tk.1 lakh to fulfil that dream.

In total, awards worth Tk.10 lakh were handed out previously on October 11 and then on November 12 this year.


Manick Benarasi

The leading Benarasi sari house of the country has brought out a range of saris for the wedding season. The saris, ranging from Tk.20,000 to Tk.100,000, present traditional designs with a touch of modern style.

The collection presents two broad new types of saris. The first is a new three-part creation, which can be worn to look like a lehanga and a sari. These satin creations have three distinct parts -- the kuchee, the body and the anchal.

It is the kuchee that can double as the bottom of a lehanga thus giving the sari a refreshing new look. These come in the colours of red, maroon and pink only.

The second is the more traditional Kataan range, which has been worked on with hand stitch works, diamond motifs and 'zardosi' works. These can be found in seven colours from the traditional red to the more subtle off-whites.


SPOTLIGHT

International Coastal Cleanup:
Kewkradong and Coca-Cola's Saint Martin's Edition

The idyllic setting of Saint Martin's makes it a favourite for vacationers, who prize the Island's natural beauty and the feeling of isolation it provides. Located eight kilometers off Teknaf, in the Bay of Bengal, Saint Martin's Island is one of the jewels in the country's crown.

Bangladesh's only present coral reef, expansive blue, crystal clear waters and uncountable coconut trees, makes the island our very own piece of the Caribbean heaven. However, its beauty is now threatened everyday.

Being a very small Island, only around nine kilometres, Saint Martin's Island is facing new dangers everyday. Global Warming, rising sea levels, unchecked shell and coral collection and throngs of tourists are all factors which are slowly nudging the islands towards destruction. Locally known as Jinjira, the Land of Coconuts, it is quite alarming to know that even the number of coconuts have fallen drastically.

The effect of carbon footprints is embedded on the Island, serving as a cautionary sign for now. However, if we don't read the signs, it may be much too late. Whether the change has been wholly natural or a direct fault of our own is a point to ponder indeed, but for now it is more prudent to control the aspect which we can. And that's exactly what was done on 9 November, 2012.

As part of the global International Coastal Cleanup movement, Coca-Cola sponsored the Bangladeshi chapter of the event, lending support to the non-profit organization, Kewkradong.

The International Coastal Cleanup started nearly 25 years ago in a bid to rid the oceans, beaches, lakes and rivers the world over of accumulated trash and debris. Soon spreading to over 152 countries, the cleanup has seen interest rising dramatically, culminating in 9 million volunteers cleaning over 145 million pounds of waste.

This has made it the largest volunteer for ocean health in the world. However, it isn't only about garbage collection. Every item collected is meticulously listed and tracked. This data is then used by Ocean Conservancy, the world's leading advocate for Oceans, to prepare an annual report on the state of the world's ocean.

The reports are always shocking; in 2010 alone volunteers found 26,205 batteries among 8 million pounds of trash and debris. The numbers speak for themselves. Not only does the rubbish choke the lifelines of the rivers, it is also a disaster for the eco-system, with the plastic trapping and killing the turtles, the corals and harming the ocean life irreparably. Thus, every year the volunteers attempt to help the water-bodies.

Muntasir Mamun, the notable journalist, and the figurehead of Kewkradong understands the insignificance of the number.

“I know that this once a year cleanup cannot make a huge difference, but it makes some difference. It helps spread awareness and it affects those who see and participate,” Mamun explains, enthusiastically. The adventurer and conservationist, Mamun's Kewkradong brought the cleanup movement to Bangladesh nearly eight years ago and it has since been going strong.

“It started with a few members the first year, then a few hundred the next and now we have thousands,” he explains the hype the movement has generated in the growth. Citing the example of the Galapagos Island, Muntasir paints a stark picture of the future of Saint Martin's Island. Thankfully though, organisations like Kewkradong are around to delay a disaster and perhaps do enough to prevent what now seems inevitable.

Although the organisation in question advocates the need for adventure by arranging numerous hiking, trekking, water sports, etc., it embraces the concepts of volunteerism, naturalism and eco-tourism, gathering enough nature lovers to send a strong enough message.

Thus on the fourth of November, dressed in the colours of Coca-Cola and with the message of conservation and cleanup, over a 100 volunteers from different parts of the country and almost 300 local students began the proceedings with much gusto.

Starting off, armed with bags and plastic gloves at eight in the morning, the volunteers worked till 12 pm. The local area Chairman arranged the students and watched over the proceedings. There was excitement in the air mingled with a sense of satisfaction. There was no leader nor any division that day, as all worked together as saviours of the sea.

The locals watched on at first and then began to take part as well. “How much will you be paid for this?” a curious local woman asked. When she was told this was voluntary work, she was surprised but pleased and she expressed her gratitude by inviting one of the volunteers for tea at her son's stall.

Each and everyone went about their work, getting themselves dirty to clean up, as an old adage suggests. While some cleaned the beach, others busied themselves collecting the rubbish from the bazaar and surrounding areas. Soon, the time had come to tally up the results. Bags of garbage were piled together and the data collection began.

Ibrahim Khalil, a first year student from UIU, was taking part in the event for the first time and he provided some insights. “Although this was my first experience I believe it was a good one,” he summed up. “But in the future, I believe we need a bigger event. This was about awareness and we did raise some, because we even had some tourists helping us,” Khalil stated.

In a conference after the cleanup, Zach, a Surfing Tigers volunteer and ocean conservationist from Hawaii drew parallels and contrasted between his island and Saint Martin's. “Hawaii is cleaner, despite the even larger number of tourists. That's because we believe in sustainable living, giving back more than we take," he explained. The discussions also criticised the worldwide packing standards for certain products, using plastic, a non-degradable.

The final tally revealed almost 300 kg of non-biodegradable rubbish, collected in less than 3 hours. Of this, plastic bags and cigarette butts were the biggest offenders. Of course, the bigger difference was in the people's mental states, with most volunteers refraining from disposing of their waste everywhere, although this correspondent did notice others who did just what they preached not to do.

Overall though, the event wasn't just about a day of cleaning the beach; it also highlighted other issues. Even though a crowd of easily 400-1200 tourists visit Saint Martin's everyday, the island has no sewerage system and nor does it have any dumping grounds of trash collection agencies. So where does all that waste end up? Back in the oceans of course.

As organisations like Kewkradong the world over become our last saving grace, the beast behind the mighty of the blue water around Saint Martin's rears itself. The Island recovered from a cyclone almost two decades ago and life continued as usual. It will survive again, rising from the depths it sinks to. The planet will continue to exist. Only one realisation holds true -- the race isn't to save Earth really; it's to save mankind.

By Osama Rahman, back from St Martin's Island
Photo courtesy: Shajid Hossain


 
 

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